It’s a glorious fall day and overhead flocks of migratory geese are honking their way south. Their lonesome cries fill the air and remind me I should be thinking of tucking away brandy soaked Christmas cakes. And yet I continue to linger, watching their flight, and think of making cookies. A crunchy crisp, rich, chocolate chip cookie to nibble with a cup of tea.
I will whip butter fluffy and pale yellow. Add sugars, white and brown that caramelize beautifully in the oven. Into the bowl crack an egg, water (the secret for a thin cookie) and vanilla and whip again. The Callebaut chocolate chips will be whisked with the flour, salt and baking soda. Then added to the butter mixture and combined very well. So important to evenly distribute those rich chocolate chips.
Almost every cookie benefits from an overnight stay and this cookie is no exception. So I’ll tuck this dough into refrigerator overnight
(modified recipe from Pastry Love Joanne Chang)
| CHOCOLATE CHIP COOKIES . . . RICH AND CRISPY THIN | Print |
- 225 grams (1 cup) unsalted butter, room temperature, the butter should be soft enough it retains the indentation of your finger.
- 200 grams (1 cup) superfine sugar (you can make your own in a food processor)
- 110 grams (1/2 cup firmly packed) light brown sugar,
- 1 large egg (about 50 grams) generally the smallest egg in your carton of large eggs. Room temperature please.
- 50 grams(3 tablespoons plus 1 teaspoon) water
- 2 teaspoon pure vanilla extract
- 280 grams(2 cups) all-purpose flour
- 1¼ teaspoons kosher salt or 1 teaspoon of fine sea salt (I use sea salt, as it absorbs quickly into your dough)
- 1 teaspoon baking soda
- 230 grams( 1½ cups) good quality semisweet or bittersweet chocolate chips. I use Callebaut chips from Bulk Barn Canada.
- In a stand mixer with paddle attachment beat the butter, superfine sugar and brown sugar until the mixture is light and fluffy (about 5 minutes)
- Beat in the eggs, the water and vanilla on medium until thoroughly combined.
- In a separate bowl whisk the flour, salt, baking soda and chocolate chips until well combined.
- Add the flour- chocolate chip mixture to the butter-sugar mixture and mix until the flour and chocolate are TOTALLY incorporated. You want each cookie to have good balance of the chips.
- Scrape the dough into an air tight container and let it rest in the refrigerator for at least 3 to 4 hours, or even better overnight before baking. You can store the unbaked dough in the refrigerator for up to 1 week.
- Baking oven temperature is 350F. Position a rack in the center of the oven. Line baking sheets with paper,
- These cookies bake very thin. I suggest you do as professional bakers and bake a test cookie first to check your baking times accurately.
- Using either 2 teaspoons or a 1⅝ dia. ice cream disher drop the dough on to the baking sheet spacing them a good 2 inches apart. These little darlings really spread..Bake for 16 to 18 minutes rotating the baking sheet midway the the baking time, until the cookies are deep golden brown all the way through.
- Remove the cookies from the oven and let them cool on the baking sheet, then transfer them to the rack and let cool completely tight container at room temperature for up to 3 days
